覆盆子馬卡龍
描述
馬卡龍有少女的酥胸之稱，來自於它酥脆圓滾滾的外表及柔軟的內餡。今天做大顆的「覆盆子馬卡龍」，外表顏色漂亮鮮豔，有著草莓跟覆盆子的夾心，吃起來酸酸甜甜，果香四溢，超幸福喔!
份量
時間
食材
步驟
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![[杏仁餅皮]準備秤重所有材料](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
[杏仁餅皮]準備秤重所有材料
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[杏仁餅皮]糖粉過篩
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[杏仁餅皮]準備一張烘培紙,在紙上畫出10cm大小間隔整齊的圓形圖案放在不沾烤布底下當做擠花依據
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[杏仁餅皮]加入蛋白
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[杏仁餅皮]加入草梅粉壓拌
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[杏仁餅皮]攪拌均勻, 接著打義式蛋白霜
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[義式蛋白霜]細砂糖加入打蛋盆中
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[義式蛋白霜]再加入水進入打蛋盆中
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[義式蛋白霜]放一下會觀察到細砂糖會吸收水分
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[義式蛋白霜]放上瓦斯爐上,以小火慢煮
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[義式蛋白霜]煮到117℃
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[義式蛋白霜]另一個打蛋盆中加入蛋白
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[義式蛋白霜]加入義式蛋白霜
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[義式蛋白霜]打到蛋白硬挺即完成備用
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拌入80g的義式蛋白霜,拌到杏仁餅皮中
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用壓拌的方式攪拌
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麵糊呈現光滑狀
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擠花嘴放入擠花袋中
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將麵糊放入擠花袋中
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從內往外擠出圓圈
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剛擠出來外表濕濕的, 用牙籤將麵糊表面的大氣泡小心戳破, 擠好的麵糊靜置60分鐘
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60分鐘到表面乾燥不黏手
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放入烤箱以180℃烘烤
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約7分鐘時可以觀察到餅皮跑出漂亮蕾絲邊,轉換溫度至100℃約15分鐘即完成
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烤完放到鐵架上放涼 (有兩塊表面有裂痕, 這兩個就當底部的餅皮囉!)
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[鮮奶油打發]準備食材
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[鮮奶油打發]吉利丁粉泡水5分鐘
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[鮮奶油打發]吉利丁粉隔水加熱溶化備用
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[鮮奶油打發]動物性鮮奶油放在鋼盆中
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[鮮奶油打發]加入細砂糖
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[鮮奶油打發]蛋器用低速打至尾端挺立的程度,放入擠花袋中, 先放冰箱冷藏備用
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收集所有帶有蕾絲邊的杏仁餅皮
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開始進行組裝
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放入一個杏仁餅皮擠上一些奶鮮奶油
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放入覆盆子
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再擠一些鮮奶油再覆盆子中間
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再擠一些鮮奶油再覆盆子上面
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蓋上另一個杏仁餅皮
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表面擠一些鮮奶油放上藍莓及覆盆子,這樣就完成覆盆子馬卡龍囉!
![[杏仁餅皮]準備秤重所有材料](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265167%2F519c90db62019463.jpg&width=800)
![[杏仁餅皮]杏仁粉過篩後才秤重](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265168%2F35c3d3229fb2cf8d.jpg&width=800)
![[杏仁餅皮]糖粉過篩](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265169%2F1c0ff35900e8aa63.jpg&width=800)
![[杏仁餅皮]準備一張烘培紙,在紙上畫出10cm大小間隔整齊的圓形圖案放在不沾烤布底下當做擠花依據](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265170%2Fc986ec79201d7e0e.jpg&width=800)
![[杏仁餅皮]將過篩後的糖粉加入打蛋盆中, 加入過篩的杏仁粉](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265176%2Fbf43a364edea092d.jpg&width=800)
![[杏仁餅皮]加入蛋白](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265177%2Ff7687745ee6dd2e6.jpg&width=800)
![[杏仁餅皮]加入草梅粉壓拌](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265178%2F02664f9420757c7c.jpg&width=800)
![[杏仁餅皮]攪拌均勻, 接著打義式蛋白霜](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265179%2F351b83671e423884.jpg&width=800)
![[義式蛋白霜]細砂糖加入打蛋盆中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265180%2Fb7347912289367af.jpg&width=800)
![[義式蛋白霜]再加入水進入打蛋盆中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265181%2Fd708f648c08baaf9.jpg&width=800)
![[義式蛋白霜]放一下會觀察到細砂糖會吸收水分](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265182%2F20c458a021bae7a1.jpg&width=800)
![[義式蛋白霜]放上瓦斯爐上,以小火慢煮](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265183%2F16d31c22b17ee2ad.jpg&width=800)
![[義式蛋白霜]煮到117℃](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265185%2Ff458182fc4f92570.jpg&width=800)
![[義式蛋白霜]另一個打蛋盆中加入蛋白](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265184%2F6a85a91945668c7f.jpg&width=800)
![[義式蛋白霜]加入義式蛋白霜](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265186%2F9748441c4a777975.jpg&width=800)
![[義式蛋白霜]打到蛋白硬挺即完成備用](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265187%2F1a259e81f558679e.jpg&width=800)
![[鮮奶油打發]準備食材](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265218%2F704c78a9a2f047b1.jpg&width=800)
![[鮮奶油打發]吉利丁粉泡水5分鐘](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265219%2F00e9908a195c6880.jpg&width=800)
![[鮮奶油打發]吉利丁粉隔水加熱溶化備用](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265220%2F5e03d20d53d74900.jpg&width=800)
![[鮮奶油打發]動物性鮮奶油放在鋼盆中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265221%2F672d9234a9aa4a1d.jpg&width=800)
![[鮮奶油打發]加入細砂糖](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265222%2F86d39604a785e6f4.jpg&width=800)
![[鮮奶油打發]蛋器用低速打至尾端挺立的程度,放入擠花袋中, 先放冰箱冷藏備用](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F265226%2F59079f470cf7589d.jpg&width=800)
小撇步
1.使用室溫雞蛋,將蛋白小心與蛋黃分開
2.無糖可可粉過篩,糖粉若有結塊請過篩
3.杏仁粉由冰箱取出,將結粒部位壓散
4.糖粉與無糖可可粉加入杏仁粉中混合均勻
5.準備擠花袋
6.這個蛋白霜材料配方會剩很多, 可以另外做蛋白餅乾喔!
